Pu-erh teas that are aged, under go a natural fermentation process, which yields a deep, rich cup with zero astringency. Sometimes full of long, golden leaf buds, which are difficult to maintain through the ageing process. Very old, well-stored pu erh are considered “living teas”, just like wine. They are prized for their earthy, woodsy or musty aroma and rich, smooth taste.Its damp forest aroma foreshadows flavours of mushrooms, roasted vegetables, leather, and earth. Pu-erh tea is extremely versatile: steep it for 30 second or 30 minutes. It won’t get bitter and is great for multiple infusions. These earthy characters pair well with mushroom and vegetable stews and dishes. As a digestive, nothing is better after a multiple-course meal.